Clean the old cast Iron.
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Thread: Clean the old cast Iron.

  1. #1
    Banned ZDR1's Avatar
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    Clean the old cast Iron.

    this works the best fast easy and will not remove the seasoning.
    Last edited by ZDR1; 10-18-2015 at 03:40 AM.
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    Senior Member Borneo's Avatar
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    Sacrilege. Any good multi-generational hillbilly farm boy knows that the only way to clean heirloom seasoned cast iron is to sprinkle in coarse salt and gently scrub with an old clean dry rag. No water, no soap, just salt.
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    Senior Member GaryL's Avatar
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    Quote Originally Posted by Borneo View Post
    Sacrilege. Any good multi-generational hillbilly farm boy knows that the only way to clean heirloom seasoned cast iron is to sprinkle in coarse salt and gently scrub with an old clean dry rag. No water, no soap, just salt.
    When my grandmother passed away my mom got her old and very well seasoned cast iron black skillet. GM was a fantastic cook and mom not so much. The first thing my mother did was scrub the skillet with brillo pads right down to bare metal. The next day the pan was rusty and nasty looking. 50 years of seasoning went down the drain and a pork chop never tasted the same as when grandma cooked them. Pretty sure all that GM ever did with that skillet was to wipe out the grease after cooking with it.

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    Senior Member WECSOG's Avatar
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    I use hot water and a plastic mesh scrubby. It's the best thing I've found.
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  6. #5
    Senior Member Borneo's Avatar
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    Yup, grease if it comes clean. Bit of salt if you have a bit of crud. Never water, never soap. No tomato products since the acid destroys the season.

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    Senior Member Ricklesss's Avatar
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    GaryL, now THAT'S a sad story! Hope you snagged the CI back, and restored them back to their former glory!
    Lodge sells that stainless steel scrubber, but I think it's unnessary. We collect and use CI here, and all we do is soak
    the crud if need be in water (hot or cold) and scrape it out with a hard plastic scraper sold in kitchen stores.
    Soaking in water doesn't hurt it one iota.
    Dry, then oil. Simple...
    RicklesssS in Oregon

  8. #7
    Senior Member Borneo's Avatar
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    soak
    the crud if need be in water (hot or cold) and scrape it out with a hard plastic scraper sold in kitchen stores.
    Soaking in water doesn't hurt it one iota.
    My Ma and several generations of grannies (if they were still around) would rap your knuckles with a wooden spoon if you did that to their pans. That water leaches accumulated flavor from the pan...the very thing that makes food from a very old, well cared for pan taste so good.
    Last edited by Borneo; 10-18-2015 at 09:55 AM.
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    Senior Member GaryL's Avatar
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    Quote Originally Posted by Borneo View Post
    My Ma and several generations of grannies (if they were still around would rap your knuckles with a wooden spoon if you did that to their pans). That water leaches accumulated flavor from the pan...the very thing that makes food from a very old, well cared for pan taste so good.
    Agree! My GM went through a big process to season both her CI skillets and the old Dutch Oven pot. I believe she started the process in a covered BBQ grill and a Hickory wood fire with Crisco and just let it burn.

    GaryL
    Be Decisive! Right or Wrong just make a decision. ​ The road of life is paved with flat squirrels that couldn't make a decision.

    Since light travels faster than sound, some people appear bright until you hear them speak.
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  10. #9
    Senior Member TopPredator's Avatar
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    I use Crisco to season my CI and Steel Skillets.

  11. #10
    Senior Member Hidebound's Avatar
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    I'll have to try the salt-cleaning. Always just wiped it out and if the stuck on bits wouldn't come free poured in a bit of boiling water. Thanks Borneo!
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